Spinach Plum Prune Persian Stew Food

PERSIAN-STYLE PUMPKIN STEW

Persian-Style Pumpkin Stew image

Are you looking for a new taste of a pumpkin dish? Here it is! This is a Persian sweet and sour stew that my grandma used to cook with fried beef patties instead of beef stew pieces; that one was wonderful too. This stew is served with cooked rice.

Provided by Soheila

Categories Soups, Stews and Chili Recipes Stews Beef

Time 1h50m

Yield 4

Number Of Ingredients 14

Ingredients

3 tablespoons vegetable oil, divided
½ pumpkin - peeled, seeded, and cut into 2-inch cubes
1 small onion, chopped
2 cloves garlic, minced
½ teaspoon ground turmeric
1 pound beef stew meat, cut into 1 inch cubes
2 cups water
½ teaspoon ground black pepper
12 pitted prunes
2 tablespoons vinegar
2 tablespoons sugar
2 teaspoons salt
½ teaspoon ground cinnamon
⅓ teaspoon saffron

Steps:

Heat 1 tablespoon oil in skillet over medium high heat. Add pumpkin and saute until light golden brown, about 5 minutes
Heat 2 tablespoons oil in a stock pot over medium high heat. Add onions and garlic and saute over medium-high heat until golden, about 5 minutes. Stir in tumeric. Add beef and saute until brown, about 5 minutes. Add water, salt, and pepper; bring to a boil, reduce heat, and simmer until beef is slightly tender, about 30 minutes.
Stir pumkin, prunes, vinegar, sugar, salt, and cinnamon to stock pot and simmer until beef and pumpkin are tender, about 45 minutes. Garnish with saffron.

Nutrition Facts : Calories 454.9 calories, Carbohydrate 37.7 g, Cholesterol 62.5 mg, Fat 25.9 g, Fiber 3.4 g, Protein 21.4 g, SaturatedFat 7.8 g, Sodium 1214.6 mg, Sugar 20.5 g

SPINACH & PLUM (PRUNE) PERSIAN STEW

SPINACH & PLUM (PRUNE) PERSIAN STEW image

Categories Soup/Stew Beef Leafy Green Plum

Yield 4-6 people

Number Of Ingredients 8

Ingredients

1 pound stewing meat, cubed into 1" - 1 1/2" pieces (lamb or veal. Beef may also be used but Iranians in general do not cook with beef.)
2 pounds fresh spinach (washed, stemmed, coarsely chopped)
8 ounces prunes (or 2 cups - rule of thumb: 4-5 prunes per person served)
1 large onion (finely sliced)
¼ cup fresh lemon juice (more or less according to tartness preference)
couple pinches turmeric
tiny pinches saffron (optional)
pinches cinnamon (optional)

Steps:

Heat 3-4 tablespoons of oil in a roomy nonstick pot over medium high heat till sizzling hot. Add chopped onions. Saute till golden (approximately 10 minutes) while stirring occasionally. Add meat. Add turmeric, salt and pepper. Sautee for 5-6 minutes till the meat is no longer pink/red. Add 3 cups of water and bring to a boil. Once boiling, cover pot with lid, reduce heat to medium low and simmer cook till meat is cooked. (Approximately 45 minutes for veal or lamb, up to an hour for beef.) While meat is cooking, saute chopped spinach in 3-4 tablespoons of sizzling hot oil in a nonstick skillet, stirring frequently, until the spinach's liquid is expelled and it reduces in bulk (approximately 5-6 minutes.) Season with salt and a pinch of turmeric. Set aside. Rinse and dry prunes. Saute prunes in a tablespoon of sizzling hot olive oil for no longer than a minute in a nonstick skillet. Set aside. Once meat is almost done, remove lid, turn up the heat till the stew is boiling. Add spinach, prunes and fresh lemon juice. Sprinkle with saffron and cinnamon. Stir once with a wooden spoon to mix. Reduce heat to medium low. Cover lid and simmer for an additional 15-20 minutes. Once done, taste and adjust seasoning with salt and lemon juice to taste. Transfer stew to a deep serving bowl. Serve hot.

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